Use this oil in the recipe for Summer Scallops with Corn Soup.
Combine all ingredients and blend until the oil turns a vibrant green color, about 3 minutes. You can strain the oil through a fine-mesh strainer if you’d like or leave it with some texture.
Transfer the oil to a bowl, or if you’d like to be all fancy-pants, feel free to transfer it to a squeeze bottle.
Recipe by, PCC Cooks instructor
Source: Demonstrated at the 2011 Taste PCC event
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